Thanksgiving Snack Recipes – Spiced Pecans

I made a batch of spiced pecans for my neighbor Mrs. Hillbilly this afternoon using some of her mother’s pecans from Mississippi.  I hope she likes them.  The recipe comes from Alton Brown, and it has a 5 star rating, so you know it’s going to be good.  I omitted the orange peel and used light brown sugar instead of light and brown sugar, and you know what?  These spiced pecans taste AMAZING!


1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
4 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons water


Using parchment paper, line a cookie sheet and side aside

Mix together the salt, cumin, cayenne, cinnamon and in a small bowl and set aside.

Cook the nuts of medium heat {I used my stir fry pan} and stir frequently until lightly browned 4-5 minutes} Add the butter, let it melt, then add the spice mixture in with the pecans and butter ans stir until well coasted.  Add sugar, water and stir for an additional 2 minutes or so until everything is coated and has thickened a bit.

Use a spatula to spread the nuts out on the lined cookie sheet to cool. Once cooled, store in an airtight container for up to 3 weeks.

If you are a fan of Alton Brown,* you can check out all of his cookbooks HERE on

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